Almond Poppy Seed Muffins

When my mom asked for “something with poppy seeds," I remembered this muffin recipe I had from years ago and decided to try it again.

Spring is shaping up to be the season of muffins.

My mom recently asked for “something with poppy seeds” the next time I baked. When I asked why, she said she was inspired by a Lemon Poppy Seed Crumbl Cookie.

I remembered this muffin recipe I had from years ago and decided to try it again. It’s the Better than Costco Almond Poppy Seed Muffins from Your Cup of Cake.

When the recipe says the batter will be thick, it’s not lying. It’s almost a dough. My Kitchen Aid struggled for a second. I did about two scoops of batter for each muffin, and I ended up with 17 muffins.

Pro Tip: If your muffin tray is not full, spread the muffins out and fill the empty cups with water to ensure even baking. (I don’t remember where I learned this, but I’ve been doing it for years.)

When I opened the oven, I was shocked at how pretty they were. Filling the cups completely makes a big difference in how well they rise to have that bakery-type dome.

For the glaze, I added an extra teaspoon of powdered sugar to make it a bit thicker. My mom loves icing. I also did half without lemon juice and half with some lemon juice. I think I like the little addition of lemon flavor. It’s fairly subtle and adds a little something extra.

After they were glazed, I sprinkled them with coarse sugar (Amazon link here) because why not?

I had one while they were still warm. Wow - they are so good. I highly recommend this recipe.